2 cups of chopped asparagus RESERVE you’re tips cause you’ll need them later)
6 eggs
1 cup of bone chicken broth
1/2 cup of milk
1/2 cup of cream
1/4 cup freshly squeezed lemon juice
2 tablespoons of lemon zest
1/2 cup of Parmesan cheese
2 cups of chopped and cooked lobster
Preheat that oven to 325
Place in the blender the asparagus, eggs, stock, milk, cream, lemon juice and zest and cheese in your blender and make a smoothie. Then take 6 oven stage containers and divide evenly the lobster into each of them. Pour the smoothie over the top of the lobster evenly into each of the containers. Divide those tips of asparagus into the cups as well. Sprinkle over all of them some cheese. Place each container in a bain-marie and bake for 25-35mins until custard is set.
This is excellent for a ladies brunch paired with a simple spring mix salad and a glass of cold and crisp white Texas wine.
